1 serving (150 grams) contains 285 calories, 12.0 grams of protein, 10.0 grams of fat, and 36.0 grams of carbohydrates.
Calories |
452.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 39.7 mg | 13% | |
| Sodium | 1015.9 mg | 44% | |
| Total Carbohydrates | 57.1 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 4.8 g | ||
| protein | 19.0 g | 38% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 317.5 mg | 24% | |
| Iron | 3.2 mg | 17% | |
| Potassium | 317.5 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Honemade Pepperoni Pizza is a classic Italian-American dish, combining a crispy hand-tossed crust with layers of tangy tomato sauce, creamy mozzarella cheese, and savory slices of pepperoni. Made with fresh ingredients, the pizza offers a balance of bold flavors and satisfying textures. The crust is crafted from high-quality flour, naturally fermented for depth of flavor, while the tomato sauce is made from ripe, vine-picked tomatoes with a touch of garlic and herbs. Though pepperoni adds a delicious smoky and spicy kick, it is high in sodium and saturated fats, making it less ideal for those seeking lower-calorie options. The melty mozzarella brings a rich source of calcium but can also contribute to higher fat content. For a healthier twist, consider adding vegetable toppings or opting for a whole-grain crust. Honemade Pepperoni Pizza is best enjoyed as an occasional indulgence, celebrated for its comforting and universally loved taste profile.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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